Chef de Partie – La Table Kitchen (French Restaurant)

Responsibilities

• Ensure all food items are produced in a professional manner and up to standards.
• Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.
• Assist the Sous Chef in menu planning, food promotions and cost control.
• Maintain food safety and hygiene standard in the kitchen.
• Support daily operations and work

Requirements

• Minimum 3 years' relevant experience in hospitality industry
• Professional culinary training preferred.
• Knowledge of food safety and hygiene compliance
• Good communication skills